probably that there is already less lactose and casein in it would be my guess
Discussion
After fermentation? Hmmm . . . probably, yes.
That begs the question: for how long?
well, idk what the recipe recommends but if you leave cream warm for too long it will start to go rancid
i'd say, 4-5 days max. that's usually the point where almost all of the lactose is gone and the protein is totally decomposed. i used to love that style of yogurt, was available when i was a kid. very sour, is beyond the point it won't set, quite liquid.